Wednesday, February 6, 2013

Oreo Brownies

HELLO! Today, I'm going to talk about something other than food.
{2/9/13 update: It was a sinus infection! I feel so much better! YAY!!!!}

Moving on to food...

I hadn't baked in three weeks until this weekend. Chris asked for Oreo Brownies, which is what I made- my favorite recipe + a bunch of oreos. They're delicious. Don't ask questions, just make them!

Oreo Brownies
{Adapted from Smitten Kitchen}
Yield: ~9 brownies
Unsalted butter- 10 tbsp (1 stick + 2 tbsp)
Sugar- 1 1/4 c
Unsweetened cocoa powder- 3/4 c + 2 tbsp (Dutch process or Natural is fine)
Salt- 1/4 tsp
Vanilla extract- 1/2 - 1 tsp
Large eggs- 2, cold
Flour- 1/2 c
One package of Oreos (just to be on the safe side)
One tub of Cool Whip
1. Combine buttersugarcocoa and salt in a medium heatproof bowl. Set over a small saucepan of barely simmering water. Stir occasionally until butter is melted and the mixture is smooth and hot. 
3. Remove bowl from the skillet, and let cool for ~5 minutes until warm but not hot. Note: It will look kinda gritty at this point, don't panic!
4. Stir in vanilla with a spoon or spatula. Add eggs one at a time, stirring vigorously after each addition. At this point it should look well-blended, shiny and thick. 
5. Stir in flour until completely blended, then stir vigorously ~40 strokes. 
6. Crush at least half of the package of Oreos. {Crumble them by hand, or put them in a ziploc bag and smack them with a meat hammer thing.} Stir as many as you want into the batter.
6. Prep an 8x8" square pan with parchment paper or aluminum foil so it overhangs on two opposite sides. Spread batter evenly in pan and bake at 325 degrees F for ~20 minutes. The tester should come out moist but not drenched.
7. Let the brownies cool for about an hour. In the meantime, stir a ton of the Oreo crumbs into the cool whip. When the brownies are cool, cut them up and spread the cool whip on top. 
I've eaten one for breakfast the last three days. I must get these out of my apartment. 


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